Eat like a genius

We eat more junk food today than ever before. Which is not that strange considering how accessible and time-saving it is.

Unfortunately, it – surprise, surprise – seems like industrially-produced food also has some drawbacks. At least according to science.

Studies have, time after time, shown that processed foods often contain mysterious additives and excessive amounts of salt, saturated fats and sugar which can increase the risk of serious diseases and cause health issues. And according to the latest findings, it’s not only our bodies that are affected. Newresearch shows that our brain’s cognitive skills can deteriorate. Simply put, junk food can make us stupid.

Our focus here at Ankarsrum, however, is to manufacture kitchen assistants of the utmost quality. We’re no dietary experts or scientists, but we firmly believe that a smart and fun way of knowing what you fuel your body with is to cook the food yourself. From the ground up. At least a couple of times a week.

On this site, we’ve collected authentic family recipes of dishes that have nurtured some of the world’s most brilliant minds. And even though we can’t guarantee that these recipes will lead to a marked increase in brain capacity, we are convinced that these dishes, and homemade food in general, are more wholesome for both body and mind than junk food in all its varieties.

See you in the kitchen.

Ankarsrum Assistent Original

Federico Fellini’s Cappelletti In Brodo

Federico Fellini

Film Director & Screenwriter

1920 – 1993

Rimini in Italy is perhaps best known for its mile-long beach and rich history. But the city was also the home to one of the 20th century’s greatest filmmakers – Federico Fellini.

During his almost 50-year long career as a filmmaker, Fellini wrote and directed a series of cinematic masterpieces. With his characteristic style – portraying serious subjects through joy – his films captured the hearts of millions all over the world.

Federico has also been rewarded with a large number of awards for his contribution to cinema. Just to mention a few, four of his films have been awarded with Academy Awards and one of his most influential films, La Dolce Vita, received the prestigious Palme d’Or in Cannes in 1960.

A recurring feature in Fellini’s films was food and family meals. And maybe that was because of Federico’s great love for his family members’ cooking. This recipe for Cappelletti in Brodo is a pasta dish Federico’s sister Maddalena used to make for Christmas. The dish is very typical of the Rimini region and a Christmas without Cappelletti in Brodo is by the locals considered a Christmas incomplete.

Photo: Federico Fellini, Venice Film Festival 1990

Federico Fellini’s Cappelletti In Brodo

Clarifying notes by Ankarsrum are marked in red

Ingredients

Portions: –

Metric

US

8 cups

of meat broth

Pasta dough

4,2 cups

flour

6

eggs

salt

Filling

3,5 oz

pork loin

3,5 oz

chicken breast

3,5 oz

veal

2 tbsp

butter

1,8 oz

mortadella

3,5 oz

ricotta cheese

1

egg

3,5 oz

fresh caciotta cheese, grated

5,3 oz

parmesan cheese, grated

nutmeg

salt

Directions

Step 1

Fry the meat (pork, chicken and veal)in a pan with butter. Leave to cool. Dice the meat and the mortadella and then mince.

Step 2

Mix together with the egg, ricotta, fresh cheese, parmesan, a pinch of nutmeg and salt. Set aside.

Step 3

Place the flour on a pasta board and scoop a hole in the middle. Break the 6 eggs into it and add the salt. Use a fork to mix the ingredients together. Knead the dough until it’s smooth and elastic. Roll out the dough very thinly.

Step 4

Cut the dough into 4 cm squares or circles and place the filling in little mounds on top of them.

Step 5

Close up each cappelletti, using your fingers to firmly seal the pasta. Leave them to dry in a cool place.

Step 6

Skim the fat off the broth, then pour it into a large pan. As soon as it starts to boil, add the cappelletti and boil them for about 10 minutes. Serve nice and hot with plenty of parmesan.

Make it easier with Ankarsrum Assistent Original

Grind the meats using the Ankarsrum Assistent Original grinder and the 6-mm grinder disc and mix the pasta dough using the kettle, dough roll and dough knife.

Use the Ankarsrum accessory Pasta Roller Lasagna with your Assistent Original to flatten the dough properly.